Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

Pan-seared salmon served over a bed of velvety cauliflower mash with a side of garlic-roasted asparagus and a squeeze of bright lemon.

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NUTRITION

438kcal
Protein
60.7g
Fat
14.4g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

9.5 oz Pink Salmon Fillet

1 cup Asparagus spears

2 cups Cauliflower florets

1 tsp Extra Virgin Olive Oil

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, and pepper on the baking sheet.

  • 3

    Roast the asparagus in the oven for 12-15 minutes until tender and slightly charred.

  • 4

    While the asparagus roasts, steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.

  • 5

    Transfer the steamed cauliflower to a blender or food processor with the garlic and a pinch of salt, then process until completely smooth and creamy.

  • 6

    Season the salmon fillet generously with salt and black pepper.

  • 7

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 8

    Place the salmon skin-side down (if applicable) and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until the center is just opaque.

  • 9

    Spoon the warm cauliflower mash onto a plate, top with the seared salmon, and serve alongside the roasted asparagus.

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

Pan-seared salmon served over a bed of velvety cauliflower mash with a side of garlic-roasted asparagus and a squeeze of bright lemon.

NUTRITION

438kcal
Protein
60.7g
Fat
14.4g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

9.5 oz Pink Salmon Fillet

1 cup Asparagus spears

2 cups Cauliflower florets

1 tsp Extra Virgin Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, and pepper on the baking sheet.

  • 3

    Roast the asparagus in the oven for 12-15 minutes until tender and slightly charred.

  • 4

    While the asparagus roasts, steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.

  • 5

    Transfer the steamed cauliflower to a blender or food processor with the garlic and a pinch of salt, then process until completely smooth and creamy.

  • 6

    Season the salmon fillet generously with salt and black pepper.

  • 7

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 8

    Place the salmon skin-side down (if applicable) and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until the center is just opaque.

  • 9

    Spoon the warm cauliflower mash onto a plate, top with the seared salmon, and serve alongside the roasted asparagus.